In the spirit of giving oneself a little grace, I’ll say yes, I did make good on my goal of eating more breakfasts this year. I’ve been making this baked oatmeal and this rice-cooker oatmeal on a loop, changing up my add-ins each time, and these two make-ahead breakfasts have kept me fed and full in the mornings.
But I think I need something new. Also, I’m out of oats.
Hello, cottage cheese egg bites! The recipe for these adorable little protein-rich snacks from Naz Deravian blends eggs with cottage cheese and shredded Cheddar (or Monterey Jack or Gruyère) to create a smooth batter that holds raw or cooked chopped vegetables and cooked meat. In other words: This recipe is how you turn those random leftovers in your fridge — some roasted broccoli, a lone chicken drumstick and a half-bunch of parsley — into a perfect grab-and-go breakfast.
Featured Recipe
Cottage Cheese Egg Bites
Three more easy breakfasts:
-
I never don’t want a smoothie, especially this happy pink strawberry smoothie.
-
Make Lidey Heuck’s French toast casserole for dessert; eat leftovers for breakfast. We love a twofer.
-
The actual name of this five-star recipe is unmeasured crepes, and that’s about as much math as I want on a weekend morning.
Weekends are the time for good breakfasts, and they’re also good for a little bit of meal prep and planning. April showers bring May sniffles, so I’m eyeing this ginger-spiced chicken broth from Kristina Felix, a boldly flavored elixir that can sit ready in my freezer for that inevitable springtime cold.
Ali Slagle has a fun new guide to building better lunches, with three clever recipes: tinned fish hand rolls, spinach and feta lentil bowls and tortellini pasta salad. And because even the most carefully planned, pride-inducing lunch can be ruined by leaks, here’s Wirecutter’s guide to the best food storage containers.
I don’t have to tell you, New York Times Cooking reader, that a big batch of weekend chicken pays weekday dividends. But I’ll leave Sam Sifton’s miso chicken here anyway.
And for dessert, how about a hefty slice of old-fashioned coconut cake? Lisa Donovan’s recipe is the stuff spring birthday dreams are made of — three layers of tall, soft white cake held together with Swiss buttercream, each element confidently coconutty.
